Flavouring mozzarella with vacuum: herbs, lemon and olive oil

Mozzarella with basil, lemon and herbs in olive oil is a classic of Italian cuisine. With the vacuum sealer the flavours mingle faster – though the soft cheese is delicate and should only be vacuumed gently.

Preparation: 10 min · Infusing: 30–60 min · Difficulty: Easy

Why vacuum-seal mozzarella?

The low pressure presses oil, lemon and herbs close to the cheese. The flavours spread more evenly and infuse faster than with open marinating – ideal for flavouring mozzarella in next to no time.

Important: mozzarella is soft and moist. Vacuum it only gently or with the pulse function – a full vacuum crushes the cheese. A vacuum-sealable container or a chamber machine with reduced vacuum works as an alternative.

Ingredients (for 2 servings)

• 250 g mozzarella (balls or mini mozzarella), well drained
• a few fresh basil leaves
• zest of 1/2 unwaxed lemon
• selected herbs (e.g. oregano, thyme)
• 2–3 tbsp olive oil
• salt and pepper

Preparation

1. Drain the mozzarella well; halve larger balls if needed.
2. Mix the olive oil with lemon zest, basil and herbs and season with salt and pepper.
3. Carefully place the mozzarella with the herb mixture in a vacuum bag and spread it out flat.
4. Vacuum gently or with the pulse function so the cheese is not crushed. Stop as soon as the bag hugs the contents.
5. Let it infuse in the fridge for 30 to 60 minutes – not too long, so the mozzarella stays tender.
6. Before serving, remove from the bag and drizzle with the flavoured oil.

Serving suggestion

The flavoured mozzarella works as a caprese with tomatoes, on fresh bread, in salads or as part of an antipasti platter. A few fresh basil leaves round it off.

Bag tip

For delicate foods and liquids a chamber vacuum machine is best suited. To find out which bag type suits your machine, read our guide Which vacuum bags are the right ones?

Looking for the right bags or rolls? Browse our vacuum bags and rolls – we are happy to help.